Tomalley Croutons

Besides garnishing lobster stew
, tomalley croutons can be served as an hors d'oeuvre or if you wish to elaborate, as a topping for crostini or pizza. Lobster tomalley can be purchased separately from most lobster dealers. It is inexpensive and tasty.

Preparation

1. Sauté the garlic and onion in 1 tablespoon butter. Let cool somewhat, then mix with the remaining butter and parsley. Whip in the tomalley and season to taste with salt and pepper.

2. Preheat the oven to 400 degrees. Slice the French bread 3/8 inch thick and toast on both sides. Spread each piece with the tomalley-butter mixture. Place on a sheetpan and put in the pre-heated oven or under a broiler until croutons are crispy and hot. Serve immediately.

Jasper White's Cooking from New England by Jasper White

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Recent Review

Tomalley is the greyish liver of a lobster. I have never heard of it being sold without the rest of the lobster. A one-pound lobster will generally give you about 1/4 cup of tomalley. It's quite delicious. but could be an acquired taste.